Top 3 Maghrebi Cheeses

Produced by local women from the indigenous Wilaya community in southern Algeria, particularly in the regions of Ghardaia and Naâma, kemariya is a variety of smooth white cheese that is traditionally made with goat’s milk by following ancient traditional methods that involve heating a mixture of raw milk and salt until it starts coagulating, then stirring and draining the combination for up to 24 hours before the final product assumes its round and flattened shape. Also referred to as takkmerit by local Berbers, the cheese can alternatively be made with cow’s milk or camel’s milk, and it is available for consumption year-round. Although it can be enjoyed daily, kemariya cheese is customarily eaten on festive occasions and religious holidays such as Ramadan or Mawlid, and it is commonly paired with bread or tea on the side. High demand for this particular cheese variety in Algeria has led to increased production of lower-quality, semi-industrial and industrial versions of the cheese that threaten the existence of the authentic and traditional kemariya cheese.Expand

Bouhezza is a type of ripened cheese that has traditionally been prepared by the Chaouia community of the Aurès Mountains in Algeria. Produced between March and June, this cheese is made from raw goat’s or sheep’s milk (today also with cow’s milk), with the addition of lben (fermented milk), salt, and additional raw milk. Although traditional cheese-making calls for the use of a chekoua (a specially designed goatskin or sheepskin bag), cloth fabric is nowadays more commonly used in the production of this cheese. Ripening usually takes from several weeks up to 2 or 3 months, and red chili powder is sometimes added for spiciness. The cheese is characterized by a soft, smooth, and spreadable texture with a medium consistency, while the flavors are slightly salty, spicy, and acidic, with an intense acidic lactic odor and aroma. This traditional cheese is commonly enjoyed with bread and can be consumed fresh, crushed, or dehydrated. It is often incorporated in various traditional dishes including aiche, m’karfta, and couscous. Once an important source of income and an integral part of the local culture, traditional bouhezza cheese produced using a chekoua is currently at risk of being lost due to the increased industrial production of the cheese.Expand

Caravane is a unique cheese from Mauritania, made from pasteurized camel's milk. The first caravane was made by Nancy Abeiderrhamane in the early 1990s. The cheese has a soft, tender texture and a white-colored, bloomy rind. Its flavor is creamy, slightly salty, and delicately sweet. Caravane is often used in dips, cakes, and appetizers, while its unusual flavor makes it an ideal accompaniment to a glass of red wine.Expand